Creamy Sausage & Mushroom Soup
Prep: 20 minutes
Cook: 45 minutes • Serves: 8
1 large leek, halved and sliced crosswise
1 large yellow onion, halved and chopped
8 garlic cloves, minced
1 tablespoon chopped fresh thyme plus additional for garnish
2 packages (8 ounces each) sliced baby bella mushrooms
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine such as Sauvignon Blanc
5 cups less-sodium chicken broth
1 cup heavy cream
Shaved Parmesan cheese for garnish (optional)
1. In large saucepot or Dutch oven, cook sausage over medium heat 5 minutes or until starting to brown, breaking up sausage with side of spoon. Add leek and onion; cook 5 minutes or until translucent, stirring occasionally. Add garlic and thyme; cook 1 minute or until fragrant, stirring frequently. Transfer sausage mixture to plate.
2.In large bowl, toss mushrooms, oil, salt and pepper. In 2 batches, in same saucepot, cook mushrooms over medium-high heat 6 minutes or until browned, stirring occasionally; return mushrooms to saucepot. Add butter and sausage mixture; sprinkle with flour and cook 1 minute, stirring frequently. Add wine; cook 5 minutes or until almost all liquid is absorbed, stirring frequently. Add broth and cream; heat to a simmer, stirring occasionally. Reduce heat to medium-low; cook 15 minutes or until slightly thickened, stirring occasionally. Makes about 10 cups.
3.Serve soup garnished with thyme and/or cheese, if desired.
Approximate nutritional values per serving (1-1/4 cups):
342 Calories, 25g Fat (12g Saturated), 58mg Cholesterol, 695mg Sodium,
14g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein
Smart Swaps:
> Mushrooms add savory flavor while providing antioxidants and nutrients. Choose turkey sausage for a lighter option that still delivers plenty of hearty flavor.
